This pecan tart is as good as anything I’ve eaten in New Orleans. Thanks to Harriet for bringing this treat to our Christmas dinner this year.
1 cup all purpose flour
1/3 cup powdered sugar
12 Tbsp. unsalted butter, cold and cut up
Pinch of salt
3/4 cup packed dark brown sugar
3 Tbsp. unsalted butter, room temperature
3 large eggs
3/4 cup dark corn syrup
2 Tsp. vanilla
1/8 Tsp. salt
2 cups chopped pecans
1 1/2 cups pecan halves
Preheat the oven to 350°F.
9″ x 3″ or 9 1/2″ x 2″ springform pan.
Place flour, sugar, butter and salt in food processor fitted with metal blade or in medium-size bowl. Mix until dough holds together and forms a ball. Press dough evenly over bottom and 1 inch up the sides. Prick crust with fork and set aside.
Beat brown sugar and butter in large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Add eggs, syrup, vanilla and salt. Mix thoroughly. Spring chopped pecans over bottom of crust and cover with half of the filling. Place pecan halves in concentric circles over entire top of pie. Pour remaining filling carefully over pecans.
Place pan on baking sheet and bake for 60 to 70 minutes or until knife inserted into middle comes out clean an pastry is golden. Let tart cool completely. The tart may be kept covered at room temperature in the fridge overnight, or it may be frozen in springform covered with plastic wrap and foil, if desired. Defrost wrapped tart at room temperature.
Let tart cool completely. Serve tart at room temperature, or reheat in 350°F oven for 15 minutes and serve warm. Before serving, remove sides of springform. Serve with whipped cream or ice cream, if desired.
Recipe from The Dessert Lover’s Cookbook by Marlene Sorosky